prep: 20mins
cook: 1h 10mins
makes: 1


  • 125g butter, cubed and softened
  • 3/4 cup caster sugar
  • 2 extra large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 2 cups self-raising flour
  • 1/4 tsp bi-carbonate of soda (baking soda)
  • 200ml Bulla Sour Cream
  • 200g fresh strawberries, finely chopped
  • 1-2 Tbsp shredded coconut

Strawberry & Sour Cream Loaf


  1. Preheat oven to 180°C (160°C fan-forced). Grease and line a 10cm x 20cm loaf tin with baking paper, extending the paper several centimetres above the pan.
  2. Combine butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated with vanilla, mixing well.
  3. Sift together the flour and bi-carb soda. Fold into the butter mixture alternately with the Bulla Sour Cream
  4. until well combined and mixture is smooth.
  5. Remove bowl from mixer and fold in the strawberries with a spoon until well combined. Pour into prepared loaf tin and sprinkle with coconut.
  6. Bake for 60-70 minutes, or until an inserted skewer comes out clean. Allow to cool in pan for 10 minutes before removing to a wire rack to cool completely.

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